Sunday Supper | Charred Brussels Sprouts and Mashed Potatoes
October 15, 2015
When it comes to side dishes, I usually find that they are really an afterthought for me. I plan our meals a week in advance but generally only think about the main course. It happens week after week, that I look at the "menu" for the day in the morning and think, "I can't just serve soup! That's not enough!". This thought is usually followed closely by a phone call to Alex at work begging him to stop at the market on his way home to pick up a loaf of bread or some veggies that I can quickly roast. Or, on the other hand, if he is too busy to stop, he just says (almost defeatedly) "Just soup is fine."
Why don't I ever put much thought into side dishes? Afterall, isn't the most exciting part of dining out what comes with your meal? For Sunday Suppers, I try to plan out the whole meal. Appetizers, main course, 2 sides, and dessert. I need to do that for the rest of the week also. Maybe not a new dessert every night, but at least put a little more effort into side dishes.
Since I don't really put much thought into these dishes, I am rather a purist when it comes to sides. I don't like a lot of competing flavors. As it turns out, olive oil, salt, and freshly ground black pepper are perfect to enhance the natural flavors of vegetables. If you are a little weary of brussels, keep trying! They can be delicious!!! For the mashed potatoes, I don't really have a recipe. I taste as I go and season with only salt and freshly ground black pepper. No sour cream or buttermilk for me! Just whole milk, butter, salt, and freshly ground black pepper.
This is the third installment of my Sunday Supper Post! You can see the rest of the menu here:
Preheat oven to 425°F. Trim the ends of the brussels sprouts and tear off the outer leaves. Cut large ones in half. Place on a rimmed baking sheet and lightly sprinkle with olive oil. Season with salt and pepper. Roast for 35-40 minutes or until outsides are nicely charred. Serve and enjoy!
5 Medium Sized Yukon Gold Potatoes
4 Tablespoons of Butter
Freshly Ground Black Pepper
Peel and cut potatoes into quarters. Place in a large pot and fill with enough water to cover the potatoes. Bring to a boil and continue boiling until a knife can easily glide through the potato pieces. Drain out the water, return potatoes to the pot and add the butter and about 1/4 cup of milk. Mash with a potato masher (you can use a hand held mixer) and add more milk if needed. Season to taste with salt and pepper. Serve warm and enjoy!